Mussels & Frites Recipe

Inspired by Cardero's Restaurant

Time45m

Serves2

1 lb of blue shell mussels in coconut curry sauce, herbs.

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Ingredients

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Mussels

1 lb blue shell mussels

1 cup Coconut milk

2 tbs curry powder

3 cloves Garlic

1/2 cup fresh cilantro

2 tbs ReaLime juice

to taste Celtic sea salt

to taste black pepper

Frites (Fries)

2 large Potatoes

4 cups Tuscany sunflower oil

to taste Celtic sea salt

Method

Prepare Mussels

Clean the Mussels

Rinse the mussels under cold water and scrub the shells to remove any debris. Discard any mussels that are open and do not close when tapped.

Cook the Sauce

In a large pot, heat a tablespoon of oil over medium heat. Add minced garlic and sauté until fragrant. Stir in curry powder and coconut milk, and let the mixture simmer for 5 minutes.

Add Mussels

Add the cleaned mussels to the pot, cover, and let them steam for 5-7 minutes, or until the mussels have opened. Stir in lime juice, cilantro, salt, and pepper.

Prepare Frites

Cut the Potatoes

Peel and cut the potatoes into thin strips. Soak them in cold water for about 30 minutes, then drain and pat dry.

Fry the Potatoes

In a large pot or deep fryer, heat vegetable oil to 350°F (175°C). Fry the potato strips in batches until golden brown and crispy, about 5-7 minutes. Drain on paper towels and season with salt.